For March 1st and St David’s Day what could be more appropriate than Welsh cakes! These delightful little griddle scones/cakes are a traditional delicacy in Wales – served for tea with a sprinkle of caster sugar, or topped with butter and/or jam. Normally they’re very buttery but the transition to dairy-free spread is not really noticeable, with the sultanas and mixed spice singing out instead.
Anything Welsh always makes me think of my wonderful Great Aunt – she was a very inspiring Welsh lady who had a fantastic attitude to life and lived to the grand old age of 99 – so Aunty Gwen, these are for you. Also for D – Happy St David’s Day.
Welsh Cakes (dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)
- 1 cup of plain flour
- 1/2 tsp baking powder
- a pinch of salt
- 1/4 cup dairy-free spread
- 1/4 cup of caster sugar
- 1/4 cup sultanas
- 1/2 tsp mixed spice
- 3 tbsps oat milk
- caster sugar, to sprinkle
– Sift the flour, baking powder, salt and spice into a bowl.
– Rub in the spread until the mixture resembles fine breadcrumbs
– Stir in the sugar and sultanas.
– Add the oat milk and mix to form a slightly sticky dough.
– Roll out on a floured board and cut out shaped with a cookie cutter – circles are the traditional shape but any would be fine.
– Heat a dry non-stick frying pan (or any frying pan wiped with a smear of spread)
– When hot add the cakes and dry fry/griddle for 2-3 minutes on either side until golden.
– Sprinkle with caster sugar and serve.
– To reheat warm in an oven or microwave